In 8-inch skillet, melt butter over medium heat. Add apples and lemon juice; cook, stirring occasionally, until apples are almost tender. Stir in 1/4 cup caramel topping; continue cooking until sauce is thick and coats apples. Set aside.
Meanwhile, heat oven to 400°F. Unroll pie crust onto cutting board. Using 3-inch round cutter, cut out 12 rounds. Place 6 rounds on ungreased cookie sheet. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Place 1 craft stick in each filling.
Flatten remaining rounds until 4 inches in diameter. Brush underside of each round with egg white; place over fruit. Press edges together; seal with fork. Cut small slit in top crusts to vent steam. Brush tops with remaining egg white. In another small bowl, mix 1 teaspoon sugar and the cinnamon; sprinkle over tops.
Bake 12 to 15 minutes or until crust is golden brown. Remove from cookie sheet to cooling rack; cool at least 10 minutes before serving. If desired, in small bowl mix glaze ingredients until smooth. Drizzle with glaze.